Chocolate Cake With Caramel Icing

I got the cake recipe out of my copy of the Whole Foods Diabetic Cookbook. This cake uses ground flax seed instead of eggs. I replaced the sugar with Xylitol. I found this to be very dense. A small piece is plenty.

The caramel icing goes very well with this cake. I didn't find it overly sweet, however if you're watching your sugar intake you might be good to skip the icing.

How to Make Chocolate Cake With Caramel Icing

Pour the mixture into an oiled 10 inch spring form cake pan and bake 35 minutes.

Using a long wooden skewer test for doneness by poking the skewer in the middle of the cake. If it comes out clean it's done.

Cool for 15 minutes in the pan, then remove to a rack and cool completely.

Ice when the cake is cold.

If you choose to ice your cake with the caramel icing here is what you do:

In a saucepan, combine the brown sugar, milk and butter. Stirring constantly, bring the mixture to a boil for 3 minutes. Then, remove from the heat and add the vanilla. Let it cool to lukewarm. Beat until it's creamy and thick enough to spread on the cake. If its too thick add more milk or a small amount of cream. This makes enough icing to ice 1 layer.

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